PRAWN COCKTAIL DINNER BOWL

Prawn Cocktail Dinner Bowl image

Provided by Carolyn Haas @Linky1

Categories Seafood

Number Of Ingredients 19

1 tablespoon(s) red wine vinegar
1/3 cup(s) olive oil, (divided)
1/3 cup(s) lemon juice, (divided)
3 small zucchini, sliced thinly, the long way into ribbons
1/4 cup(s) fresh mint leaves, chopped
1 clove(s) garlic, crushed
1 small baguette, sliced diagonally into 8 slices
20 ounce(s) raw, large shrimp
2 teaspoon(s) smoked paprika
3 cup(s) lettuce, shredded (iceberg or romaine)
2 small avocados, sliced
- cornichons (tiny sour pickles), to serve
DRESSING - MARIE ROSE SAUCE
1 tablespoon(s) lemon juice
pinch(es) cayenne (or more to taste)
1 1/2 tablespoon(s) ketchup
2 teaspoon(s) worcestershire sauce
1/3 cup(s) mayonnaise
1-3 teaspoon(s) brandy (optional)

Steps:

Combine vinegar, 1/2 the oil and 1/2 the lemon juice in a large bowl. Add zucchini. Stir to coat. Let stand, uncovered, for 15 to 20 minutes. Stir in mint.
Meanwhile, heat a greased barbecue grill (charcoal, gas or electric) on medium-high heat. Combine garlic and remaining oil in a small bowl. Season with salt and pepper. Brush each side of bread with oil mixture. Chargrill for 1 to 2 minutes each side or until toasted. Transfer to a plate. Increase heat to high. Drizzle shrimp with remaining lemon juice. Sprinkle with paprika. Toss to coat. Cook shrimp, turning, for 5 to 7 minutes or until cooked through.
Make Marie Rose Sauce: Place all ingredients in a small bowl and stir together until smooth and combined. (You can do this while the zucchini is standing.)
Arrange lettuce, zucchini, avocado, shrimp and cornichons in serving bowls. Drizzle with a little sauce. Serve with chargrilled bread and remaining sauce.